1 tbsp flour

1 tbsp butter

1 ½ cup milk

1 cup cream

2 cups American cheese

½ cup cheddar

1 tin chopped tomato

1 fresh chili

1 tbsp chopped pickled jalepenos

 1 heaped tbsp adobe seasoning.

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First, prepare your chili. Turn a burner of your stove up high and, using metal tongs, cook the pepper over heat, turning occasionally, until the skin is blistered and charred. Remove from heat, scrape off the burnt skin, and chop roughly.

 

In a heavy-bottomed pot, heat your flour and butter and cook for about a minute, stirring constantly. Slowly whisk through the milk and cream. Add remaining ingredients. Stir on a medium heat until it has a glossy, thick consistency.

Serve hot.